Green Bean Casserole

Green Bean Casserole

One of the many goodies served at our very Qwerty Thanksgiving was a green bean casserole. It’s an adaptation of this recipe from


For green bean casserole purists, you’ll want to look for another recipe – but anyone enamored with fresh green beans, fresh onions, and CHEEEEESE!, well, I think you’ll find this to be pretty darn tasty.


I hadn’t thought to incorporate this dish into my Turkey Day lineup until Mark requested it. I’m glad he did – now the day doesn’t feel complete without it. The gooey cheese, crisp green beans, and wonderfully crunchy french fried onions – delish!


Though it’s traditionally a Thanksgiving casserole, I think you could get away with serving it any night you feel like indulging a little.

Let’s get to cooking!

Green Bean Casserole
Prep time
Cook time
Total time
Recipe type: Thanksgiving
Serves: 12
  • ⅔ stick butter
  • 1 Tablespoon squeeze bottle garlic
  • 1 cup diced onions
  • 1 cup sliced mushrooms
  • 2 cups sliced green beans
  • 6 cups chicken broth
  • 2 10¾ ounce cans of cream of mushroom soup
  • ⅓ cup sour cream
  • 2 cups grated cheddar
  • 2 2.8 ounce cans of french friend onion rings
  • A pinch of salt
  • A pinch of pepper
  1. Preheat oven to 350.
  2. Bring chicken broth to a boil and cook green beans for ten minutes.
  3. Drain and set aside.
  4. Melt butter in a large skillet over medium heat.
  5. Cook garlic, onions, and mushrooms until softened – about 5-7 minutes.
  6. Add in cooked green beans, mushroom soup, sour cream, half of french friend onion rings, half of cheese, and salt and pepper. Stir well.
  7. Transfer to a 9 x 13 casserole dish.
  8. Bake for about 20 minutes, then sprinkle remaining cheddar and french fried onion rings evenly over the top.
  9. Bake for an additional 10 minutes (or until the cheese is nicely melted) and serve.

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